June 29th

The other night I tried a new mac and cheese recipe and it is delish!!!!  So creamy and good.  AND it is gluten free so Becca could eat it too.  Double the goodness.  I actually made a double recipe and that is what you see in the photo below.

Macaroni and Cheese

Ingredients

• 1 2/3 cups dry, small elbow macaroni, cooked and drained (I used the a 12 oz.  package GF pasta that I got at Wal-Mart ~ picture below)
• 2 tablespoons cornstarch
• 1 teaspoon salt
• 1/2 teaspoon dry mustard
• 1/4 teaspoon ground black pepper
• 1 (12 fluid ounce) can evaporated milk
• 1 cup water
• 2 tablespoons butter
• 2 cups shredded sharp Cheddar cheese, divided

Directions

1. Preheat oven to 375 degrees F. Grease 2-quart casserole dish.
2. Combine cornstarch, salt, mustard and pepper in medium saucepan. Stir in evaporated milk, water, and butter. Cook over medium-heat, stirring constantly, until mixture comes to a boil. Boil for 1 minute. Remove from heat. Stir in 1 1/2 cups cheese until melted. Add macaroni; mix well. Pour into prepared casserole dish. Top with remaining cheese.
3. Bake for 20 to 25 minutes or until cheese is melted and light brown.

This pasta is the best gluten free pasta that I have found so far.  I would have no problem serving this to others.  Some of the other kinds we have tried are not "company food" but this one is!  Yeah.

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I dropped Becca off at her friend's house yesterday and I thought that this was a sweet picture of them just sitting and visiting. :)

~~~Kathy~~~~~